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Low Fat Gooey Pumpkin Cake

Ingredients

Bottom Layer:

  • 1 cup graham cracker crumbs
  • 1 tablespoon Smart Balance Light melted
  • 1 egg white

Filling:

  • 4 ounces non fat plain Greek yogurt
  • 1 cup pumpkin puree
  • 1 egg
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 2 tablespoon light buttery spread (or butter) melted
  • 1 ½ cup powdered sugar
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Instructions

  1. Preheat oven to 350 degrees Fahrenheit; spray a 9 x 9-inch baking dish with nonstick spray

  2. Place bottom layer ingredients in a large bowl and mix well; spread mixture into back dish evenly; using the back of a spoon pressure mix into pan

  3. Bake at 350 degrees Fahrenheit for 5-7 minutes

  4. Beat the Smart Balance and cream cheese together until smooth; add the remaining “ “filling ingredient” and beat well; spread over graham cracker mixture

  5. Bake at 350 degrees Fahrenheit for 40-45 minutes (you want the center to be a little gooey, so do not overbake)

Recipe Notes

Nutrition -

Serving size: 1/9 cake • Servings:9 • Calories: 170.9 kcal • Protein: 4.4 g • Sodium: 129.9 g • Carbs: 29.3 g • Fat: 4.0 g • Fiber: 0.6 g • Sugar: 23.0